Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork
1989
Markku Honkavaara
This study investigated the effect of slaughter stress, scalding and process time from stunning to chilling on carcass temperature, muscle glycogen and lactate content, and the development of PSE meat (pH1≤5.8). Blood creatine kinase (CK) activity was positively (P
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Agricultural and Food Science
Volume
61
Issue
5
ISSN
1459-6067 | 1795-1895
Publisher
Scientific Agricultural Society of Finland
Language
English
2024-12-11
2025-11-06
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